Squeeze the lemon and place in a bowl. Quarter the pears, remove the core and peel them. Cut into small cubes, add to the bowl and mix with the lemon juice. Add currants to it as well.
Melt the butter in a pan, add the sugar and the spices to froth. Deglaze with the fruit schnapps. Add the pears. Simmer on a low flame for about 3 to 5 minutes (depending on the degree of ripeness). Set aside and let cool. Put in a colander and drain.
Toast the almonds in a pan without adding any fat. Lose some of the milk. Mix the cornstarch and cocoa powder with it. Heat the rest of the milk with sugar. Take off the heat and let the chocolate melt in it. Add the almonds and the mixed cornstarch to the chocolate milk and heat while stirring. Bring to the boil briefly and remove from the stove.
Process the butter with sugar, vanilla sugar, salt and flour to make sprinkles. Spread half of the crumble on the bottom of a greased and floured tart pan (approx. 26 cm in diameter) and press down to create a smooth base.
Spread the pudding on the floor. Spread the pears on top. Add the cocoa powder to the remaining crumble, knead in and spread over the pears.
Preheat the oven to 180 degrees (top and bottom heat). Bake the tart for about 25 minutes. Remove from oven and allow to cool.
Melt the couverture with Palmin over a water bath that is not too hot. Decorate the tart with it.
8 .... and then just let it taste ...